{"id":1514,"date":"2013-06-17T16:44:10","date_gmt":"2013-06-17T06:44:10","guid":{"rendered":"http:\/\/www.vinocotto.com.au\/wpblog\/?p=1514"},"modified":"2020-06-25T15:30:05","modified_gmt":"2020-06-25T05:30:05","slug":"roast-root-vegetables-with-persian-feta-and-vincotto-dressing","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/salads-sides\/roast-root-vegetables-with-persian-feta-and-vincotto-dressing\/","title":{"rendered":"Roast Root Vegetables with Persian Feta and Vincotto Dressing"},"content":{"rendered":"<p><span style=\"color: #800000;\"><strong>Roast Root Vegetables with Vino Cotto Dressing<\/strong><\/span><\/p>\n<p><a href=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2013\/06\/Roast-Root-Veggies-with-VinCotto-Dressing.jpg\" target=\"_blank\" rel=\"noopener noreferrer\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-1516\" src=\"http:\/\/www.vinocotto.com.au\/main\/wp-content\/uploads\/2013\/06\/Roast-Root-Veggies-with-VinCotto-Dressing-300x199.jpg\" alt=\"Roast Root Vegetables with Persian Feta and Vincotto Dressing\" width=\"300\" height=\"199\" srcset=\"https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/06\/Roast-Root-Veggies-with-VinCotto-Dressing-300x199.jpg 300w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/06\/Roast-Root-Veggies-with-VinCotto-Dressing-600x398.jpg 600w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/06\/Roast-Root-Veggies-with-VinCotto-Dressing-150x99.jpg 150w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/06\/Roast-Root-Veggies-with-VinCotto-Dressing-400x265.jpg 400w, https:\/\/vinocotto.com.au\/main\/wp-content\/uploads\/2013\/06\/Roast-Root-Veggies-with-VinCotto-Dressing.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a>Roasted vegetables are the ideal side dish for a roast dinner in winter, so serve them in generous quantities.<\/p>\n<p><strong><span style=\"color: #000000;\">Ingredients<\/span><\/strong><\/p>\n<p>1 bunch Dutch carrots, scrubbed and trimmed<br \/>3 baby beetroots, peeled and cut into 6 wedges. Keep baby beetroot leaves for salad.<br \/>2 parsnips, halved lengthways, cut into wedges and remove inner hard core<br \/>2 Spanish onions, cut into wedges<br \/>8 sprigs fresh thyme<br \/>3 garlic cloves, unpeeled<br \/>2 tbsp extra virgin olive oil<br \/>2 cups baby spinach or rocket<br \/>Persian feta, crumbled<\/p>\n<p><em>Dressing<\/em><br \/>40mls extra virgin olive oil<br \/>juice of \u00bd lemon<br \/>2 tbsp Vino Cotto<\/p>\n<p><span style=\"color: #000000;\"><strong>Method<\/strong><\/span><\/p>\n<p>Preheat over to 200C degrees.<\/p>\n<p>Add to a roasting pan, the carrots, beetroot, parsnips, onions, thyme and garlic cloves. Add oil and season well with salt and pepper. Toss vegetables till evenly coated. Place in oven for 40minutes or until vegetables are cooked through and are golden and bases are caramelized.<\/p>\n<p>To make the Vino Cotto dressing, add the oil, lemon juice and Vino Cotto in a bowl and whisk. Once roasted garlic has cooled, squeeze one of the garlic into dressing and whisk again till it breaks down. Season to taste and set aside.<\/p>\n<p>Combine roasted vegetables and spinach and beetroot leaves in a bowl. Drizzle with half the dressing and gently toss to combine. Transfer to a serving platter, scatter with Persian feta and drizzle with remaining dressing.<\/p>\n<p>Enjoy!<\/p>\n<p><a title=\"Buy Vinocotto Online | Buy Vincotto Online\" href=\"https:\/\/vinocotto.com.au\/main\/product-category\/vino-cotto\/\" target=\"_blank\" rel=\"noopener noreferrer\">Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n\n<!-- wp:themify-builder\/canvas \/-->","protected":false},"excerpt":{"rendered":"<p>Roast Root Vegetables with Vino Cotto Dressing Roasted vegetables are the ideal side dish for a roast dinner in winter, so serve them in generous quantities. Ingredients 1 bunch Dutch carrots, scrubbed and trimmed3 baby beetroots, peeled and cut into 6 wedges. Keep baby beetroot leaves for salad.2 parsnips, halved lengthways, cut into wedges and [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":1516,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[338,337,75],"class_list":["post-1514","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-salads-sides","tag-roast-vegetable-side-dish","tag-roast-vegetables","tag-vincotto-dressing","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Roast Root Vegetables with Persian Feta and Vincotto Dressing - IL Baronello<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinocotto.com.au\/main\/recipes\/salads-sides\/roast-root-vegetables-with-persian-feta-and-vincotto-dressing\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roast Root Vegetables with Persian Feta and Vincotto Dressing - IL Baronello\" \/>\n<meta property=\"og:description\" content=\"Roast Root Vegetables with Vino Cotto Dressing Roasted vegetables are the ideal side dish for a roast dinner in winter, so serve them in generous quantities. Ingredients 1 bunch Dutch carrots, scrubbed and trimmed3 baby beetroots, peeled and cut into 6 wedges. 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